A festive holiday dessert that will make your taste buds sing! Your guests won't believe you when you tell them it's completely vegan & gluten free!

Holiday Season is here! We don't celebrate thanksgiving in Sweden but since more than 40 percent of my readers live in Canada and the U.S. I decided to make a really delicious treat for all of you guys!

I've made Banoffee cream pie before, but this one is a tiny bit different... The crust is grain-free and the filling and toppings are pretty much raw... This pie looks really mouthwatering and over the top when you're serving it but doesn't really take a lot of time or skills. The only equipment needed is a food processor and an oven. :)

The crust is completely grain free but will taste perfectly buttery and sweet just as a regular cookie crumb crust... The toffee/caramel is sweet and salty made from nut butter, tahini and dates! Pretty awesome huh?! :P Top that with some sliced banana and whipped coconut cream and voila! Dessert is ready!

DIRECTIONS

Place the tin of coconut cream, for the topping, in the fridge overnight (24 hours is ideal) so that the cream separates and sets on top.

Preheat oven to 325°F or 160°C.

Combine the ground flax seeds, almond flour, ground cashews, buckwheat flour, cinnamon, salt, and coconut sugar in a large mixing bowl. Stir well. Then add the maple syrup and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry).

Grease a 20cm (8-inch), loose-base, tart tin. Spread out dough in the pan.

Place in the oven to bake for approximately 25 minutes until turning golden around the edges, then turn the oven off and let the crust sit in there until cool.

For the caramel, blend dates along with all remaining caramel ingredients. Blend until completely smooth, using the tamper to press down the ingredients.

Spread the caramel over base. Refrigerate for 1 hour or until set.

Remove pie from tin and place on serving plate. Cut banana slices and place on top of caramel.

Without shaking the can of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana and sprinkle with toasted coconut chips. Serve immediately.

You can make this pie in a round tin if you like. But I really loved the look of this rectangular pie! I used a 12 x 5 inch (30 x 11,5 cm) rectangular baking pan. Make sure to find a really good and fluffy coconut cream for this one! I would suggest a coconut cream with some stabilizing agent like guar gum, it’s commonly used to thicken coconut cream and cause it to stay emulsified.